Strawberry panna cotta from Mas de la Buissonnière

Ingredients for 4 people

4 gelatine sheets, 50 ml lemon juice, 340 ml whipped cream, 110 g sugar, 500 g Greek yoghurt, 1 tsp vanilla extract, 200 g fresh strawberries.

Preparation

Soak the gelatine leaves in a bowl of cold water for at least 5 minutes.

Mix the lemon juice, cream and sugar in a saucepan. Heat until the sugar has dissolved and the cream is hot but not boiling.

Squeeze out the gelatine and stir it into the mixture. Add the yoghurt and vanilla. Mix well.

Pour into small moulds or verrines, cover with plastic film and place in the fridge for at least 4 hours, or even longer.

Serve the pannacotta with some fresh strawberries.

Tip: If you wish to remove the panna cotta from the mould, fill a large bowl with hot water and hold the mould briefly in it. You should see that the edges melt... Then tip over onto a plate, making sure to hold the bowl and mould firmly.

Did you know? Panna cotta originated in the Italian Piemont.

Many thanks to Rob and Karen, from the Mas de la Buissonnière guest house, for sharing this recipe.

The right address: Mas la Buissonnière, Tel: 04 66 03 01 71 or 06 76 39 55 91, bonjour@maslabuissonniere.com, 51 rue de l'Arceau, Hameau de Foussargues, Aigaliers